11 Disappearing Menu Items Slideshow

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11) Trout Almondine

This dish’s official moniker should be amandine, but when it first started appearing on menus (as an adaptation of the French sauce meunière), it was misspelled and it stuck. The dish, a simple pan-fried trout fillet in a sauce of butter, parsley, lemon, and almonds, was once a mainstay on just about every high-end restaurant’s menu. Its cousin, sole meunière, is still around, but these days when you see the word almondine it’s usually preceded with the words green beans

flickr/ Pat Groves